Preheat the oven to 350 degrees.

Grease your pans and set aside. (You may use all donut pans, all mini-muffin pans, or a combination of both.)

In a small saucepan, bring the apple cider and cinnamon sticks, if using to a slow boil.  Reduce the heat and simmer until it is reduced to 1/2 cup, about 15-20 minutes.  Place the cider in the fridge to cool.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, salt, and coconut sugar. Set aside.

Measure your almond milk and add the apple cider vinegar. Set aside.  Whisk the egg in a separate medium bowl.  Add the coconut oil, maple syrup, and pure vanilla extract and whisk again.  Add the milk and apple cider and whisk until smooth.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until combined.

Gently pour the batter into the pans.  Fill the donut pan about 3/4 of the way full and the mini-muffin pans about 1/2 way full.  Bake in the preheated oven until a toothpick comes out clean, about 8-10 minutes.  Allow the donuts to cool before removing from the pans.

For the topping, mix the coconut sugar and cinnamon together in a small bowl and have your melted coconut oil in a separate bowl. Dip the top of the donuts into the melted coconut oil and then dip them into the cinnamon sugar mixture.  For the donut holes, dip the whole hole into the oil and then cover it with the cinnamon sugar.  Enjoy!